Columbia University explains the damaging effects of low-level radiation through free radical creation:

Some radiation experts argue that the creation of a lot of free radical creation is the most dangerous mechanism of low level ionizing radiation:

During exposure to low-level doses (LLD) of ionizing radiation (IR), the most of harmful effects are produced indirectly, through radiolysis of water and formation of reactive oxygen species (ROS). The antioxidant enzymes – superoxide dismutase (SOD): manganese SOD (MnSOD) and copper-zinc SOD (CuZnSOD), as well as glutathione (GSH), are the most important intracellular antioxidants in the metabolism of ROS. Overproduction of ROS challenges antioxidant enzymes.

But glutathione – as the “master antioxidant”, which is in every cell of your body – is probably the most important one to focus on.

Dr. Jimmy Gutman – a practicing physician, former Undergraduate Director and Residency Training Director of Emergency Medicine at McGill University in Montreal, Quebec, who has served on the Board of Directors of the Canadian Association of Emergency Physicians – claims:

Raising glutathione levels protects cells from damage from the most dangerous of free radicals, the hydroxyl-radical, is released when ionizing radiation hits us.

Note also that exposure to radiation depletes glutathione in your body. You basically use up glutathione neutralizing the free radicals created by radiation. So it is important to keep your glutathione levels up when you are exposed to radiation.

Many companies are trying to sell various glutathione boosters which they claim bypass destruction by our digestive juices. There are glutathione patches, suppositories and special acid-resistant supplements. We don’t know which – if any – of these are effective in boosting glutathione levels or whether they have harmful side effects.

But you can eat foods that are high in the precursors to glutathione … and your body will use them to make more glutathione.

Protein-rich foods tends to be high in all 3. For example, raw eggs are loaded with cysteine. And raw meat is also high in cysteine. Many sources on the Internet say that cooking destroys cysteine. Given that a lot of industrially-raised meat is of poor quality, and large-scale egg producers have been riddled with salmonella and other problems in recent years, eating raw eggs or meat could be a problem.

But the “cooking destroys cysteine” claim may well be a myth … at least for eggs and meat. Fried eggs appear to have slightly more cysteine than raw eggs. And cooked meat may have more cysteine than raw meat.

Raw milk is apparently very high in glutathione precursors. But the USDA says that raw milk can be dangerous … and the police may go to some length to shut down raw milk producers.

Numerous scientific studies show that “undenatured whey protein” raises glutathione levels. See this, this, this, this, this, and this. (Whey protein is derived from milk or cheese, and “undenatured” just means that it is heated enough to kill bacteria … but not high enough to destroy the fragile whey chemistry.) You can buy it at most health food stores.

While there have only few a studies to date, preliminary indications are that deep breathing, meditation, yoga, tai chi and the like may boost glutathione levels. Studies here, here, here, here, here and here.

For more information on glutathione from physicians – including additional tips for boosting glutathione levels – see this, this and this.